Food should be cooled from 135°F to 70°F within how many hours according to food safety guidelines?

The guideline states that food should be cooled from 135°F to 70°F within 2 hours to ensure food safety. This is crucial because cooling foods too slowly can allow pathogenic bacteria to grow to harmful levels. Rapid cooling minimizes the time food spends in the "temperature danger zone," which is between 41°F and 135°F, where microorganisms thrive.

Achieving this temperature change within the specified time frame is part of a two-step cooling process that ensures food is safe for consumption. The first step involves cooling from 135°F to 70°F within 2 hours, and the second step entails further cooling to 41°F or lower within a total of 6 hours. This dual-phase approach is critical in preventing foodborne illnesses linked to improper cooling practices.